Is it lunch time yet? Out West’s Grilled Patty Melt is smothered in caramelized onions and mushrooms, then topped with Tillamook sharp white cheddar cheese and served between two Seattle sourdough sandwich rounds.
What makes Out West’s Grilled Patty Melt a patty melt and not a burger?
Well, I’m glad you asked. This grilled patty melt skip the bun and use use a good quality bread. Usually rye, but I’m loving Seattle Sourdough Baking Company’s Sourdough Sandwich Rounds. They crisp up really nicely and are the perfect shape for a patty. This ground beef patty gets seasoned a little more than your burger. Onion and garlic powder add a depth of flavor that goes perfectly with grilled onions and mushrooms. And you definitely need a good melting cheese. I can’t think of a better choice than our local Tillamook Sharp White Cheddar to really highlight the onion and mushrooms. It’s got the perfect melt to give you a nice melty drip down the side of the patty and that sharp cheddar tanginess to brighten everything up. A N D finally, that special sauce, which most of us know by now is a blend of mayonnaise, ketchup and sweet relish.
Out West’s Grilled Patty Melt
Ingredients
- Ground Beef – Opt for more fat when looking for ground beef, such as 80/20.
- Sourdough Rounds – Seattle Sourdough Baking Company makes perfect sourdough rounds and they are sold at most major grocery stores.
- Sharp White Cheddar Cheese – Tillamook is local to our area and makes the perfect tangy sharp white cheddar.
- Onion – Sweet yellow onion, such as Walla Walla or Vidalia.
- Mushrooms – Choose from cremini, baby bella or button mushrooms for the classic taste.
- Micro Greens – Farm fresh micro greens replace lettuce for a subtle fresh vibe.
- Pantry Staples – Worcestershire, mayonnaise, ketchup, sweet relish, onion powder, garlic powder, butter, salt, pepper and cooking oil.
Out West’s Grilled Patty Melt
Ingredients
Grilled Patty
- 1 lb ground beef
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 12 drops Worcestershire sauce (about 3 drops per patty)
- 2 tsp vegetable oil
Other Items
- 4 sourdough sandwich rounds toasted in toaster
- 1/2 cup micro greens (found in produce usually next to sprouts)
- 8 large Tillamook sharp white cheddar cheese slices
Special Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tbsp sweet relish
Onions and Mushrooms
- 1 medium sweet yellow onion thinly sliced in rounds
- 2 cups mushrooms (button, baby bella, cremini) sliced
- 1 tbsp vegetable oil
- 2 tbsp butter
- 1/4 tsp Worcestershire sauce
Instructions
Grilled Patty
- Fire up the grill. I prefer charcoal. If using charcoal, make sure to wait until coals are completely grey.
- Form ground beef into 4 round patties. Using thumb, press in the middle to make an indentation so edges are a little bigger. This helps in cooking evenly.
- In a small bowl, mix together onion powder, garlic powder, salt and pepper. Season each side of each patty. Drizzle each side of each patty with vegetable oil.
- Grill patties making sure to get a nice browned crust on each side. After you have flipped to grill second side of patty, add 1/4 of the onion/mushroom mixture on each patty and top with 2 slices of sharp white cheddar cheese. Cover and cook until cheese is melted.
- Serve on toasted sourdough sandwich rounds that have been smeared with special sauce and top with 1/4 of the micro greens.
Special Sauce
- Blend all ingredients together until smooth.
Onions and Mushrooms
- heat a large saute pan over medium high heat. Add oil and half of the butter. Add onion rings and cook, stirring frequently until softened. Add mushrooms and stir together. Add remaining butter. Cook for about 5 minutes or until nice and caramelized.
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